Introduction
Quesabirria tacos are the glorious lovechild of cheesy quesadillas and juicy birria stew. This indulgent dish hails from Mexico but has exploded in popularity worldwide for its rich flavors, crispy texture, and signature dipping consommé. Whether you’re at a food truck or making them at home, quesabirria is pure comfort in every bite.
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Origin and Cultural Significance
Originating in Tijuana, Mexico, quesabirria began as a street-food twist on birria, a traditional Mexican stew from Jalisco typically made with goat or beef and served during celebrations. By blending slow-cooked birria meat with melted cheese in crisp-fried tortillas, quesabirria became a viral phenomenon — especially on social media — for its photogenic cheese pulls and dunkable broth. Today, it’s not just a dish but a cultural movement redefining Mexican street food.
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Ingredients Quantity (Serves 6-8)
For the Birria Stew:
3 lbs beef chuck roast or short ribs
1 onion, quartered
6 cloves garlic
2 bay leaves
1 cinnamon stick
2 tsp cumin
2 tsp oregano
1 tsp smoked paprika
Salt & pepper to taste
4 dried guajillo chiles (stemmed and seeded)
2 dried ancho chiles
2 dried pasilla chiles
4 cups beef broth
1 medium tomato, roasted or boiled
For the Tacos:
18-20 corn tortillas
2 cups Oaxaca or mozzarella cheese, shredded
1 cup finely chopped onion
1 cup chopped cilantro
Lime wedges, for serving
Oil for frying
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Optional Additions
A splash of apple cider vinegar for brightness in the stew
Chipotle peppers in adobo for smoky heat
Radishes or pickled red onions for garnish
Avocado slices for creaminess
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Tips for Success
Toast the dried chiles lightly before soaking for more depth of flavor.
Simmer low and slow: The longer the meat cooks, the more tender and flavorful it becomes.
Don’t skip the consommé: It’s the dipping sauce that sets quesabirria apart.
Crisp the tacos in a lightly oiled pan brushed with the birria fat skimmed from the top of the broth.
Use melty cheese like Oaxaca, mozzarella, or Monterey Jack for that perfect stretch.
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Instructions
1. Prepare the Birria:
1. Toast dried chiles in a dry pan for ~30 seconds per side.
2. Soak them in hot water for 10–15 minutes until soft.
3. Blend soaked chiles with tomato, garlic, spices, and 1 cup broth.
4. Sear beef in a large pot until browned. Add onion, bay leaves, cinnamon stick, and chile puree.
5. Pour in remaining broth, bring to a simmer, cover, and cook for 3–4 hours (or pressure cook for 1 hour) until the meat is fall-apart tender.
6. Shred meat and reserve the stew (consommé).
2. Make the Quesabirria Tacos:
1. Skim fat from the consommé and brush onto both sides of tortillas.
2. Heat a skillet over medium. Place tortillas in the pan, sprinkle with cheese, add birria meat, onion, and cilantro.
3. Fold in half and crisp both sides until cheese melts and tortilla is golden.
3. Serve:
Serve hot with bowls of warm consommé for dipping.
Garnish with lime, radish, or more chopped cilantro.
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Description
Imagine biting into a crispy, golden tortilla oozing with molten cheese and succulent, spice-infused meat — all dipped in a rich, savory broth that’s been simmered for hours. Quesabirria is juicy, crunchy, cheesy, spicy, and utterly addictive. It’s not just a taco. It’s a full sensory experience.
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Nutritional Information (Per 2 Tacos w/ Consommé – Approximate)
Calories: 620 kcal
Protein: 38g
Fat: 38g
Carbohydrates: 36g
Fiber: 5g
Sodium: 980mg
Sugar: 2g
> Note: Can vary depending on portion size and cheese/fat content.
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Conclusion
Quesabirria tacos are more than just a trendy bite — they’re a celebration of tradition, flavor fusion, and the joy of indulgent, satisfying food. Whether made at home or enjoyed at a taquería, they bring people together around a plate of deeply comforting richness.
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Recommendation
Make quesabirria for weekend feasts, gatherings, or when you’re craving a bold flavor explosion. Pair with a cold Mexican Coke, agua fresca, or margarita, and don’t forget the napkins — these tacos are deliciously messy.
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Embracing Healthful Indulgence
To enjoy quesabirria without guilt:
Use leaner cuts of beef or mix in turkey or mushrooms.
Opt for light cheese and air-fry the tacos.
Serve with a side of grilled vegetables or a cabbage slaw for balance.
Use whole grain or lower-carb tortillas to lighten the dish.